Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 eggs
Ingredients:
- 1 lb ground pork
- 1 tsp kosher salt
- 1/4 tsp smoked paprika
- 1 tbsp fresh sage, thinly sliced
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/8 tsp cayenne pepper
- 1/8 tsp ground cloves
- 1/4 tsp onion powder
- 1/2 tsp sugar
- 2 tbsp cold water
- 1 tbsp minced garlic
- 7 eggs
- 1 cup flour
- 1 cup breadcrumbs
Directions:
- In a medium mixing bowl, combine the pork with the salt, paprika, sage, black pepper, white pepper, cayenne, cloves, onion powder, garlic, sugar, and water. Mix well, then divide into six evenly sized balls.
- Fill a medium-sized pot halfway with water. Bring to a boil over high heat. Rinse six eggs under warm water for a few seconds, then carefully add them to the boiling water. Cook the eggs for four minutes. Take the pot off the heat, drain the water crack the eggshells and fill the pot with cold water. Run cold water into the pot until the eggs are cool enough to handle. Peel the eggs.
- Flatten one of the sausage meatballs into a thin patty and wrap it around one of the eggs. Form the meat around the egg, making sure there are no gaps. Repeat until all six eggs have been wrapped.
- Put the flour in a bowl and season it with a pinch of salt and pepper. Break the seventh egg into a second bowl, and beat it. Put the bread crumbs in a third bowl. Roll each Scotch Egg in the flour, then the egg, then the bread crumbs. Set aside until all of the eggs have been breaded.
- Heat a deep-fryer to 360°f. Cook the eggs two to three at a time for six minutes. Drain on paper towel and serve.
